I tried my first Scottish flapjack during my trip to Edinburgh a few years ago. My husband Harry and I stopped by our local bakery. So I picked up one hand of the register thinking that “Flapjack” had to be a “granola bar” Scottish. We were out on the castle tour and hill climbing day and thought we needed extra fuel. I sampled the nibble towards the door and literally stopped at my truck.
Tell me now: Flapjack is not a granola bar. Flapjack is an autoti, buttery heaven on earth. The taste is somewhere between Florence lace cookies and brown butter sauce, but it’s more chewy and shady than either, and much better. It’s like you’re standing in the middle of a bakery and actually screaming, “What is this?” And you don’t want to share it with your husband anymore, so it will quickly change you and buy another one.
My flapjack epiphany is so deep that when I got home to the US I learned how to bake them right away. Incredibly, the recipe is simple. As you probably know, if you’re from Scotland or the UK, flapjacks are often seen next to the bakery’s register. The important ingredient is Golden Syrupanother UK staple that once had a bit of a headache to enter the US, but is now available frequently in the usual old grocery stores (Whole Foods, Publix, and many other national chains). The sugar syrup on the toast cane tastes like buttered sunlight. My fellow Americans, this isn’t one of the items you buy for a single recipe, but leaves idling in your cabinet for several months. You’re going to love it.
The remaining ingredients are soft and everything goes together in about 30 minutes. That’s one of the reasons why Flapjack is now my go-to for when a friend has a baby or needs a pick-up. Another reason is to see the facial expression when you bite. “I know,” I say. “And you thought I brought some granola bars.”
Scottish flapjack
1 cup butter (or two standard sticks)
2/3 cup golden syrup
1/2 cup brown sugar (light or dark)
5 cups of rolled oats
Options: 1/2-3/4 cup seeds (I like pumpkins!), 1/2-3/4 cup raisins
Note: My recipe is mishmash from several different recipes (mainly these three), I rounded together through trial and error and converted the unit into US measurements. However, Flapjack is a malleable recipe and I’ve seen many varieties (cryspy, chocolate, etc.). If UK readers have their favorite versions or mixins, I’d love to hear them!
Preheat the oven to 350. Add butter, syrup and sugar to a large pot and set at a medium low temperature. Blend occasionally and heat for a few minutes until everything melts and is well combined. Remove from heat and stir in the oats (a large wooden spoon or silicone spatula works best here). Once the oats are incorporated, add mixed in to finish if you want to use them.
Arrange casserole plates or baking pans with parchment paper (if you use a baking pan, make sure you have at least 1/2 inch of lips). Shake the Flapjack mixture from the pan onto parchment and gently push it down until it reaches level (ISH). Dive into the heated oven and keep it in between for 20 minutes. Depending on the baking pan and oven, you’ll probably need another 5-10 minutes, but you’ll reach peak now. If the colour is still quite light and the mixture is loose and foaming rapidly, it will take a little more time. Check every 2 or 3 minutes until the flapjack appears amber on the edges (so that you don’t lose the heat!). The middle still looks a bit uncomfortable and undercooked, but that’s fine!
Pull it out of the oven to cool. I get a flapjack with a butter knife after about 15 minutes and then finish the cooling all the way before cutting. This is not necessary, but this is a sticky treat, so it gives a slightly neater edge. (No one cares.)
So, what do you like to bake for your friends? Bonus Question: Does anyone have a favorite way to use golden syrup? !
PS 3 great ways to use Faro Risotto for all seasons, and Bull Cin cheese.
Source: Cup of Jo – cupofjo.com
